Tuna Lobster Roll with Curry Granite
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 76
- Sodium
- 526
- Total: 4 hr 55 min (includes freezing time)
- Active: 55 min
Ingredients
6 ounces sushi quality tuna, thinly sliced
Flesh from 2 cooked lobsters, chopped
2 sprigs cilantro
2 tablespoons diced tomatoes
2 tablespoons roasted and chopped mushrooms
1 tablespoon sour cream
2 limes, juiced
2 sprigs mint, chopped
1/2 teaspoon wasabi
Soy Vinaigrette:
1/2 tablespoon sesame oil
2 tablespoons olive oil
2 limes, juiced
2 tablespoons soy sauce
Directions
- Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
- Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.
Soy Vinaigrette:
- Whisk all ingredients together in a small bowl.
1 tablespoon olive oil
- In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
- Strain into a roasting pan and freeze.
- When frozen, scrape granita with a fork to form ice crystals. Serve.